In frying pan toast quinoa flour to golden brown. This helps to eliminate bitter flavor that quinoa is sometimes known for having. Mix dry ingredients in large bowl. Smoosh bananas with fork in medium bowl. If they aren’t ripe enough to smoosh, then cut finely with knife. If these are previously frozen bananas, add the banana liquid goo and use less milk later. Scramble eggs and add to bananas along with other liquids. Stir until combined and add to dry mixture. Add blueberries and almond milk until creamy batter that’s not too thick and lumpy. Pour onto medium hot griddle using a small measuring cup (I prefer my 1/4 cup). Flip when golden brown (you know the method). Serve with maple syrup (maybe mixed with apple sauce). Sometimes I freeze extra pancakes and toast them up the next day. The batter will last in fridge for a couple days too.